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微囊化蔗糖铁和硫酸亚铁在人体口服吸收的比较研究。

Comparative study of the oral absorption of microencapsulated ferric saccharate and ferrous sulfate in humans.

作者信息

Contreras Carlos, Barnuevo María Dolores, Guillén Isabel, Luque Antonio, Lázaro Elisabet, Espadaler Jordi, López-Román Javier, Villegas José A

机构信息

Cátedra de Fisiología del Ejercicio, Departamento de Ciencias de la Salud, Universidad Católica San Antonio, Campus de los Jerónimos s/n, 30107, Guadalupe, Murcia, Spain.

出版信息

Eur J Nutr. 2014;53(2):567-74. doi: 10.1007/s00394-013-0565-z. Epub 2013 Jul 27.

Abstract

PURPOSE

Our objective was to compare the absorption of microencapsulated ferric saccharate (MFS) and ferrous sulfate (FS) in a fortified milk product, using a crossover design.

METHODS

Seventeen non-iron-deficient healthy adults from both sexes participated in the study. On each intervention day (days 1 and 8), after an overnight fast, the volunteers consumed one type of product (test or control) and blood sampling was carried out at different times. The interventions days were separated by 7-day washout periods. This study was double blinded, crossover and randomized for nature of the test meals. The primary outcomes of the study were total serum iron and transferrin saturation.

RESULTS

No significant differences could be observed in serum iron concentration during the 6-h postprandial study due to the type of milk product consumed, and there was neither an effect of time nor an interaction between the type of milk product and time. Transferrin saturation significantly increased after the intake of both products (P < 0.005), reaching a peak value between hours 2 and 4. No significant differences were detected between MFS and FS, indicating that iron absorption from MFS is equivalent to absorption from FS.

CONCLUSIONS

MFS is a new ingredient that allows the fortification of a wide range of food products, including heat-processed and non-acidic products with similar absorption to FS, designed to produce neither organoleptic changes nor off-color development during storage of fortified food.

摘要

目的

我们的目标是采用交叉设计,比较微囊化蔗糖铁(MFS)和硫酸亚铁(FS)在强化奶制品中的吸收情况。

方法

17名非缺铁的健康成年人(男女均有)参与了该研究。在每个干预日(第1天和第8天),志愿者空腹过夜后食用一种产品(测试产品或对照产品),并在不同时间进行血液采样。干预日之间间隔7天的洗脱期。本研究为双盲、交叉且针对测试餐性质进行随机分组。该研究的主要结局指标为血清总铁和转铁蛋白饱和度。

结果

在餐后6小时的研究中,由于所食用的奶制品类型不同,未观察到血清铁浓度有显著差异,且时间因素以及奶制品类型与时间之间均无交互作用。摄入两种产品后转铁蛋白饱和度均显著升高(P < 0.005),在2至4小时达到峰值。MFS和FS之间未检测到显著差异,表明MFS的铁吸收与FS相当。

结论

MFS是一种新成分,可用于多种食品的强化,包括热加工食品和非酸性食品,其吸收情况与FS相似,且在强化食品储存期间不会产生感官变化或变色现象。

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